Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing

YIELD: 12 servings.

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks—tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. —Janet Wing, Minot, North Dakota

Ingredients

9 lasagna noodles

1 pound bulk Italian sausage

2 celery ribs, chopped

1 medium onion, chopped

3 garlic cloves, minced

1/2 cup white wine

1 cup half-and-half cream

3 ounces cream cheese, cubed

1/4 cup minced fresh basil

2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

1 teaspoon pepper

3/4 teaspoon salt

1 large egg, lightly beaten

2 cups shredded white cheddar cheese

1-1/2 cups 2% cottage cheese

3/4 pound fresh mozzarella cheese, sliced

1-1/2 cups shredded Gouda cheese

Optional: Additional minced fresh basil and oregano

Directions

1. Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.

2. Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles.

3. In a small bowl, combine egg, cheddar and cottage cheese.

4. In a greased 13x9-in. baking dish, layer 3 noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese.

5. Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.

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